1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (125g) Recipe makes 6 servings The following items or measurements are not included below: 6 filet mignon 1/4 cup peppercorns
Calories 120
Calories from Fat 104		(86%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 51mg		2%
Potassium 267mg		7%
Total Carbohydrate 3.1g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.3g
Protein 2.8g		5%
detailed view... how is this calculated?

Menus using this recipe:

Troy's Bday 2007

Gay Gilmore

Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms)

Recipe #148653 | 1½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Kate
Dec 18, 2005

This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.

SERVES 6 (change servings and units)

Ingredients

6 filet mignon, 2-inch thick (or tournedos)
1/4 cup peppercorn
1 1/2 tablespoons butter (approximate)
3 tablespoons cognac
salt
1 1/2 tablespoons butter
6 tablespoons whipping cream
1 lb mushroom, sliced thinly
1/4 cup parsley, fresh, chopped

Directions

1
Mash peppercorns with a mallet or the back of a heavy pan.
2
Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
3
Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
4
Remove the steaks to a platter and allow to rest.
5
Add cognac to the pan and heat for just a few seconds and then set ablaze.
6
Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
7
Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
8
Pour over fillets and sprinkle with parsley.
9
Option 2: Skip the cream (but it's better with).

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Mushrooms
Main Ingredient > Meat > Beef > Steaks
Cuisine > European > Western > French
Preparation > Time to Make > < 4 hours
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Beautiful BC

On Apr 6, 2008

A big hit with all our company tonight. The only thing I could add to this would be to take the juices that come from the sitting cooked steaks and pour that into the cream mixture after sauting the mushrooms and let that simmer just enough to thicken up slightly. Oh - and definitely do option 1. We used a Remy Martin Cognac and it was yummy.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #282934

On Jan 1, 2008

Very delicious! Special dinner for the holiday. I got rave reviews- said I should open my own restaurant bc the meat was cooked perfectly (med-rare for us). I seared the filets for 2 min then turned the temp down to Med low next 6 min. Turned the filets over and did the same to other side. Let the meat "rest" under foil tent while preparing sauce. Left out Mushrooms for a picky eater, and I used brandy instead of cognac. Out of whipping cream-used half &half and thickened with cornstarch mixed w/water. YUM!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: -GEORGE-

On Oct 1, 2007

Had the neighbors over for end of summer dinner. Wonderful flavors and was a big hit. Great recipe no changes made. Thanks

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Susie D

On Dec 26, 2005

I served these wonderful filets for Christmas Dinner. We enjoyed this so much and the recipe is worthy of more than 5 stars. The mushroom sauce is divine btw and yes I used the cream. Thank you Kate for posting this treasure!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews